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Hatfield® Chorizo sautéd with vegetables, folded into a homemade pastry and baked until perfectly crisp. These Hatfield® Chorizo Empanadas are easy to make and full of delicious flavor. #FALLInLoveWithHatfield, #REdiscover #simplyhatfield #CollectiveBias #Ad
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Hatfield® Chorizo Empanadas

Hatfield® Chorizo sautéd with vegetables, folded into a homemade pastry and baked until perfectly crisp. These Hatfield® Chorizo Empanadas are easy to make and full of delicious flavor. #FALLInLoveWithHatfield, #REdiscover #simplyhatfield #CollectiveBias #Ad
Prep Time20 mins
Cook Time45 mins
Resting Time1 hr
Course: Dinner
Cuisine: Mexican
Keyword: Chorizo Empanadas
Servings: 24 empanadas
Calories: 281kcal

Ingredients

Dough

  • 6 cups all-purpose flour
  • 2 teaspoons salt
  • 2 teaspoons coriander
  • 1 cup unsalted butter 2 sticks
  • 1 tbsp white vinegar
  • 2 large eggs beaten
  • 1 cup plus 3 tbsp water

Filling

  • 16 ounce package Hatfield® Recipe Essentials Chorizo Ground Sausage
  • 1 tbsp olive oil
  • 1 cup onion diced (about ½ large onion)
  • 1 medium green bell pepper diced
  • 1 jalapeno seeds removed and diced
  • 4 cloves fresh minced garlic
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup tomato sauce
  • ½ cup chicken broth
  • 3 tbsp cilantro chopped
  • ½ cup plain breadcrumbs

Assembly

  • 1 large egg beaten
  • 1/2 tbsp water

Dipping Sauce

  • 1 cup sour cream
  • zest of 1 lime
  • 2 tbsp cilantro chopped
  • 1/8 teaspoon salt

Instructions

Dough

  • In a large bowl, stir together flour, salt, and coriander. Use two knives or a pastry cutter to cut in butter.
  • In a small bowl, stir together vinegar, beaten eggs and 1 cup of water. Gradually stir into flour mixture. If needed, add in additional water, 1 tbsp at a time, until a soft dough forms.
  • Divide dough in half and form each half into a large disc that is about 1” in thickness. Wrap discs in plastic wrap in place in refrigerator for 1 hour.

Filling

  • Heat olive oil in a large skillet over medium-high heat. Add Hatfield® Recipe Essentials Chorizo Ground Sausage and sauté until cooked through, about 10 minutes. Remove from skillet, leaving grease in bottom of skillet.
  • Add onion, bell pepper, and jalapeno to skillet. Sauté until softened, about 7 minutes. Add garlic and sauté for another 30 seconds.
  • Return sausage to skillet. Add salt, pepper, tomato sauce, and chicken broth. Reduce to a low simmer and let simmer for 10 minutes. Remove from heat. Stir in cilantro and breadcrumbs.

Dipping Sauce

  • Stir together all sauce ingredients. Chill in refrigerator for at least 1 hour.

Assembly and Cooking

  • Preheat oven to 375 degrees. Line two large baking sheets with parchment paper or silicone baking mats.
  • Flour a working surface. Roll out dough until about 1/8” thickness or less. Cut out 5” circles. Fill the center of each circle with 2 tbsp filling. Use water to wet outside of dough circles. Press together and seal using an empanada press or fork. Place on prepared baking sheet.
  • In a small bowl, whisk together egg and water. Brush tops of sealed empanadas with egg wash.
  • Bake for 25-28 minutes, or until tops are golden brown.

Nutrition

Calories: 281kcal | Carbohydrates: 27g | Protein: 8g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 58mg | Sodium: 559mg | Potassium: 92mg | Fiber: 1g | Sugar: 1g | Vitamin A: 427IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 2mg